Torture has never been a health food.

The consequences of stress and injuries in animals make their flesh difficult to use or it cannot be used at all by butchers or meat processors and is even wasted in extreme cases (of course if the factory follows the regulations…)
In general, people don’t know what they really eat: a mixture of bacteria and acidity.
From birth to slaughter the body of the animal will accumulate toxins and diseases that are only waiting to be passed on to the human body.

Why does this happen?
Animals need sugars (glycogen) for the energy required by muscle activity. In normal conditions, the glycogen in the muscles is transformed into lactic acid after death. Lactic acid is necessary to delay the growth of bacteria. The bacteria cause spoilage of the ‘meat’ (off-smells, color changes, rancidity and slime) and decrease the shelf life of meat. If the contaminating bacteria are those of the food poisoning type, they become a source of disease in humans.

So what happens in a stressed animal?
in times of stress and anxiety animals use their storage of glycogen. Therefore, after death their carcass will have a very small quantity of it and as a consequence only a small quantity of lactic acid. The lack of lactic acid will cause not only a pronounced acidity, but also the proliferation of bacteria and the meat can’t be sold to butchers or meat processors.

An example: Pale Soft Exudative (PSE) meat.
PSE in pigs is caused by severe, short-term stress prior to slaughter, for example during off-loading, handling, holding in pens and stunning. All this may result in biochemical processes in the muscle in particular in rapid breakdown of muscle glycogen and the meat becoming very pale with pronounced acidity (pH values of 5.4-5.6 immediately after slaughter).

The atrocity of transport and slaughter ends up in the meat.
Many facilities kill pigs by electrocution only the head, which is considered potentially “reversible” if the animal is not bled completely within 15 seconds. Many of the pigs in these facilities regain consciousness at some point in the bleeding process.

An alternative to electrocution is the use of a captive bolt pistol. A pointed bolt penetrates the brain causing the animal to spasm uncontrollably, and then collapse. The pig is then hung by a chain or cable, and cut from the neck to the abdomen. Again, many pigs regain consciousness during the bleeding process.

Once bleeding is complete, the pig’s body is dropped into a tank of scalding water to loosen the course hairs. A conveyer periodically turns the carcass as it passes through the tank. The killing line moves so quickly that some of the pigs are still conscious when they are dumped into the scalding tank.

Many of the pigs die before reaching the slaughterhouse due to either extreme weather or porcine stress syndrome (PSS)-a neuromuscular disorder that is triggered by physical and/or mental stress.


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